🇫🇷 France · Dessert
Clafoutis aux Cerises (Cherry Clafoutis)
By eatmundo · July 6, 2026
A rustic French dessert from the Limousin region, Clafoutis features a thick, pancake-like batter baked with fresh cherries. It's wonderfully simple, comforting, and perfect for showcasing the sweet-tart flavor of seasonal fruit.
Ingredients
check them off as you prepareHow to Make It
- 1
Preheat your oven to 180°C (350°F). Lightly butter a 24 cm (9.5-inch) round ceramic or cast-iron baking dish. Dust the dish with a little flour, tapping out any excess.
- 2
Wash and pit the fresh cherries. While traditionally clafoutis are made with unpitted cherries to impart an almond-like flavor, pitting them makes for easier eating. Spread the cherries evenly over the bottom of your prepared dish.
- 3
In a large bowl, whisk together the eggs and granulated sugar until the mixture is pale and creamy, about 2-3 minutes. This aerates the batter and ensures a tender texture.
- 4
Gradually whisk in the flour until just combined, then slowly incorporate the milk, heavy cream, vanilla extract, and a pinch of salt. Whisk until the batter is smooth and resembles a thin pancake batter.
- 5
Carefully pour the smooth batter over the cherries in the baking dish. Distribute it evenly, ensuring the cherries are mostly submerged.
- 6
Bake for 40-50 minutes, or until the clafoutis is golden brown around the edges, puffed up, and set in the center. A knife inserted into the middle should come out mostly clean.
- 7
Remove the clafoutis from the oven and let it cool on a wire rack for at least 15-20 minutes before serving. It will deflate a bit, which is perfectly normal.
- 8
Just before serving, dust generously with powdered sugar. Clafoutis is best enjoyed warm, ideally with a dollop of crème fraîche or a scoop of vanilla ice cream.
Frequently Asked Questions
Should I pit the cherries for Clafoutis aux Cerises, and what type is best?+
Traditionally, sour cherries (like Morello) are used unpitted in clafoutis, as the pits impart a subtle almond flavor and help the fruit retain shape. If using sweet cherries or for easier eating, pitting is common, though it slightly alters the classic flavor profile.
How can I tell when my Cherry Clafoutis is perfectly baked?+
The clafoutis is done when the edges are set and lightly golden, the center is puffed but still slightly wobbly like a firm custard, and a skewer inserted near the center comes out mostly clean. It will continue to firm up as it cools.
Why does my clafoutis sometimes turn out watery or too dense, and how can I prevent this?+
A watery clafoutis often results from undrained cherries, especially if frozen; ensure they are thoroughly patted dry. For a light, custardy texture, avoid overmixing the batter and bake until just set, as overbaking can make it dense.
What is the best way to serve Clafoutis aux Cerises, and can it be prepared in advance?+
Clafoutis is traditionally served warm, often dusted with powdered sugar, either directly from the oven or gently reheated. While delicious warm, it can be made a few hours ahead and kept at room temperature, though its freshest texture is straight after baking.
Mundo Match
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